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USD. Horn & Hardart was a food services company in the United States noted for operating the first food service automats in Philadelphia, New York City, and Baltimore. [ 1 ] Philadelphia's Joseph Horn (1861–1941) and German-born, New Orleans -raised Frank Hardart (1850–1918) opened their first restaurant in Philadelphia, on December 22, 1888.
Horn & Hardart, founded in 1888 by Joseph Horn and Frank Hardart, was noted for operating the first food service automats in Philadelphia and New York City. The restaurant chain was well known in the U.S. for serving food out of a vending machine for a nickel. The last New York Horn & Hardart Automat closed in April 1991.
Diehl, Lorraine B.; Hardart, Marianne (November 19, 2002). The Automat: The History, Recipes, and Allure of Horn & Hardart's Masterpiece. New York: Clarkson_Potter. ISBN 978-0-609-61074-9. OCLC 1298810185. [26] [27] [28] Automatic restaurants, Der Spiegel; Meet Me at the Automat By Carolyn Hughes Crowley, Smithsonian; Before Horn & Hardart ...
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Horn & Hardart, Times Square (1912), New York City. D'Ascenzo Studios created Art Nouveau interiors (and later stained glass facades) for Horn & Hardart restaurants, a chain of about fifty automats that began in Philadelphia in 1902. [3] The company's flagship restaurant in New York City (1912) was on Broadway at Times Square. [4]
Mars 2112. Coordinates: 40°45′43″N 73°59′2.6″W. Street-level sign for Mars 2112 near Times Square. Mars 2112 (pronounced "Mars twenty-one twelve") was one of many tourist-targeted restaurants in the Times Square district of New York City, based on future space travel and accommodations. At 33,000 sq ft (3,100 m 2), it was the largest ...
Sardi's is a continental restaurant located at 234 West 44th Street, between Broadway and Eighth Avenue, in the Theater District of Manhattan, New York City. [1] Sardi's opened at its current location on March 5, 1927. It is known for the caricatures of Broadway celebrities on its walls, of which there are over a thousand.
Aquavit enjoyed a three-star rating from The New York Times from 1995 until 2010, and 2015 onward. [6] [7] and was ranked by New York Magazine in 2006 as the 9th-best restaurant in New York. In 2002 the cook book “Aquavit and the new Scandinavian Cuisine” was written by Marcus Samuelsson based on the food of the restaurant. [citation needed]
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